Roasted Acorn Squash

When I saw these cute little Acorn Squashes at the market, I couldn’t resist. I had no idea how to cook these and yet I bought. I have only used Pumpkinand Summer Squashes in my kitchen and that too for making savory curries. I hadn’t ventured out to the other squash varieties. Acorn Squash also known as Pepper Squash is a Winter Squash and is found abundantly during Fall and Winter. I know! I know! It’s summer but I still found these at the store.

Roasted Acorn Squash

I searched for recipes and found many for Oven Roasted Acorn Squash on Martha Stewart and plenty of other sites. I thought if it’s so popular, it shouldn’t go wrong and decided to try it. Roasted Acorn Squash is a traditional way of making these cuties. The recipe is fairly simple with few ingredients but time consuming! Yes, all easy recipes are not quick! I didn’t know what to expect from this squash but I was flattered after the first bite. Such a delicate and sweet flavor! I loved it and finished it in one sitting. Glad that I took pics before tasting the first bite.

Maple Glazed Acorn Squash

This is such a versatile recipe. You could make it savory or sweet. You can serve it as a snack or even for dessert. These look so pretty on the table! The roasted flesh can be scooped out and you could serve it with Icecreamand Pralines. Yum!

Ingredients

Acorn Squash – 1

Salt – to taste

Maple Syrup – 4 tbsp

Butter (softened) – as needed for brushing

Preparation Method

Preheat oven to 400 degree F.

Cut the acorn squash into two halves. This is the tricky part. You need a really sharp knife to cut through the thick skin. If you see the pics, you will notice how my halves are not the same size but doesn’t matter!

Scoop out the seeds and fibrous stuff with a spoon.

Using your knife, stash the flesh couple of times.

Brush the insides of the squash with butter. Sprinkle salt to taste.

Bake it with the cut sides down for 20-30 minutes. Remove from oven. You will notice that the outer skin has softened.

Turn and then drizzle 2 tbsp maple syrup on the insides of each half.

Continue baking for another 20 minutes or until the top appears to be lightly brown. The maple syrup will form a nice glaze.

Serve warm with more salt and maple syrup if needed.

Note

When buying acorn squash look for the dark green variety which is beginning to turn orange here and there.

You can easily scoop out the flesh of the roasted squash with a spoon.

Try serving it with icecream and pralines or roasted nuts for the ultimate dessert.